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Spicy Brazilian Coconut Chicken Recipe

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★★★★★

4.5 from 348 reviews

This Spicy Brazilian Coconut Chicken recipe features tender chicken breasts simmered in a flavorful sauce made with coconut milk, tomatoes, and a blend of aromatic spices like cumin, ginger, and red pepper flakes. The dish offers a rich, creamy texture with a delightful kick of heat, garnished with fresh cilantro and lime wedges for a refreshing finish. Perfect for a comforting weeknight dinner with a tropical twist.

Ingredients

Scale

Chicken and Seasoning

  • 4 boneless, skinless chicken breasts
  • Salt and pepper to taste

Sautéing Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated

Spices and Sauce

  • 1 tablespoon ground cumin
  • 1 teaspoon red pepper flakes
  • 1 cup canned tomatoes, drained and chopped
  • 1 cup coconut milk

Garnish

  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges for serving

Instructions

  1. Season Chicken: Season the chicken breasts evenly on both sides with salt and pepper to prepare them for cooking.
  2. Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes on each side until they develop a golden brown crust. Remove the chicken from the skillet and set aside.
  3. Sauté Onion: In the same skillet, add the chopped onion and sauté for 2-3 minutes until it becomes translucent and softened.
  4. Add Garlic and Ginger: Add the minced garlic and grated ginger to the skillet and cook for about 1 minute until fragrant, stirring frequently to avoid burning.
  5. Incorporate Spices: Stir in the ground cumin and red pepper flakes, mixing them thoroughly with the onion, garlic, and ginger to release their flavors.
  6. Add Tomatoes: Add the drained and chopped canned tomatoes, stirring to combine well. Cook for another 2 minutes to blend the flavors.
  7. Pour Coconut Milk and Simmer: Pour the coconut milk into the skillet, stirring until fully incorporated with the other ingredients. Bring the mixture to a gentle simmer.
  8. Cook Chicken Through: Return the seared chicken breasts to the skillet, cover, and reduce heat to low. Let it cook for 20-25 minutes, or until the chicken is fully cooked and tender.
  9. Serve: Plate the chicken breasts with the coconut sauce spooned over them. Garnish with freshly chopped cilantro and lime wedges for brightness and a final touch of flavor.

Notes

  • Use full-fat coconut milk for a richer, creamier sauce.
  • Adjust the amount of red pepper flakes based on desired spice level.
  • Serve with steamed rice or crusty bread to soak up the delicious sauce.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • For an extra smoky flavor, consider adding a pinch of smoked paprika.

Keywords: Spicy Brazilian Coconut Chicken, coconut milk chicken, Brazilian chicken recipe, creamy coconut chicken, spicy chicken skillet

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